scholarly journals Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 947 ◽  
Author(s):  
Raluca Paula Turcu ◽  
Tatiana Dumitra Panaite ◽  
Arabela Elena Untea ◽  
Cristina Șoica ◽  
Mădălina Iuga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Thiobarbituric Acid ◽  
Color Difference ◽  
Grape Pomace ◽  
Control Group ◽  
Meat Color ◽  
Flaxseed Meal ◽  
Diet Formulation ◽  
Red Grape

The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

Effects of Dietary Addition of Linseed Oil on the Content of Polyunsaturated Fatty Acids in Egg Yolk of Gallus domestiaus

2021 ◽  
Vol 15 (4) ◽  
pp. 565-570
Author(s):  
Suhu Duan ◽  
Zaiqiang Li ◽  
Zhenzhen Fan ◽  
Mengran Qin ◽  
Xiaoxue Yu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Polyunsaturated Fatty Acids ◽  
Theoretical Basis ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Free Food ◽  
Control Group ◽  
Experimental Group ◽  
Group 1

In order to study the effect of dietary supplement of linseed oil on polyunsaturated fatty acids (PUFAs) in egg yolk of Gallus domestiaus, total 160 healthy Gallus domestiaus of 26-week old were randomly selected and divided into 4 groups, each of which included 40 chickens fed outdoors with an area of 63 m2 and free food and drinking water. The control group (CK) was fed the basic diet, and the experimental group was added 1, 3 and 5% of linseed oil in the fundamentals of diet (experimental group 1, 2 and 3, abbreviated as P1, P2, P3), respectively. The content of PUFA and the value of n-6 PUFA and n-3 PUFA in egg yolk were determined by gas chromatography with 24 eggs randomly selected in each group after 10th, 25th and 40th days of the commence of the experiment. We found that the levels of α-linolenic acid (C18:3n3, ALA) and docosahexaenoic acid (C22:6n3, DHA) in egg yolk were clearly higher than the CK when 3% linseed oil or 5% linseed oil were added in the diet during the three experiment periods, in which the contents of linoleic Acid (18:2n6c, LA) and arachidonic acid (C20:4n6, ARA) in egg yolk differ little between P1, P2 and P3 and the CK while the value of n-6 PUFA and n-3 PUFA in egg yolk of the P2 and P3 groups decreased significantly. The comprehensive comparisons suggested that the content of C18:3n3 and C22:6n3 in egg yolk could be clearly increased in the P2 while the value of n-6 PUFA and n-3 PUFA decreased. This study provides theoretical basis for the production of functional eggs enriched with C22:6n3 and C18:3n3.

scholarly journals Effect of mono and polyunsaturated fatty acids on muscle cholesterol level in fattening pigs

2005 ◽  
Vol 21 (1-2) ◽  
pp. 49-54 ◽  
Author(s):  
M. Pieszka ◽  
T. Barowicz ◽  
W. Migdalt ◽  
Branislav Zivkovic
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Total Cholesterol ◽  
Cholesterol Level ◽  
Linseed Oil ◽  
Cholesterol Content ◽  
Control Group ◽  
Longissimus Muscle ◽  
Fresh Tissue ◽  
Fattening Pigs

The effect of supplementing fattening pigs with oils differing in MUFA (monounusaturated fatty acids) and PUFA (polyunsaturated fatty acids) level addition for fatteners diets on the cholesterol content of m. longissimus was investigated. In a feeding trial with 48 crossbred pigs [? ($ White Polish Large x S Polish Landrace) x <$ Pietrain] randomly assigned to four treatments groups of 12 animals each (6 gilts and 6 barrows), dietary supplements of 3% maize, sunflower or linseed oil in the experimental groups and of 3% lard in the control group were applied. Total cholesterol in the longissimus muscle of linseed oil supplemented pigs was found to decrease significantly (PO.01) compared to the lard-fed pigs (60.75 vs. 71.37 mg/100 g of fresh tissue). Similar tendencies for reduced cholesterol level in longissimus muscle of sunflower and maize oil supplemented pigs were also noted. The production of pork with reduced total cholesterol seems to be important in terms of consumer health and culinary value.

scholarly journals Anti-platelet and anti-inflammatory properties of an ethanol-water red grape pomace extract

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Maria Choleva ◽  
Maria Tsota ◽  
Vassiliki Boulougouri ◽  
Anthi Panara ◽  
Nikolaos S. Thomaidis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Healthy Volunteers ◽  
Grape Pomace ◽  
Light Transmittance ◽  
Cell Protein ◽  
Total Phenolic ◽  
Suitable Alternative ◽  
Anti Inflammatory ◽  
Red Grape

AbstractPrevious reports support that wine contains a mixture of micro-constituents in a proper quality and quantity that possess cardio-protective effect partly through Platelet-Activating Factor (PAF) inhibition. Grape pomace (GP) is a source of wine-like micro-constituents that may be a suitable alternative in food fortification. Limited data exist concerning their effects on thrombosis and inflammation. Therefore, the purpose of this study was to examine a grape pomace extract regarding its anti-platelet and anti-inflammatory properties. GP from four red grape varieties were extracted with 80% ethanol (GP:solvent 1:5w/v). The extract's total phenolic compounds were evaluated and the phenolic profile was performed by Ultrahigh-Performance-Liquid-Chromatography coupled to Mass-Spectrometry and the determination of fatty acids profile was performed by Gas-Chromatography. The extract's anti-platelet properties were tested in healthy volunteers’ platelet rich plasma by the light transmittance method, against three agonists: PAF, ADP and TRAP. The results expressed as IC50 values (μg of extract that cause 50% inhibition of aggregation) and EC50 values (agonist concentration that causes 50% of the maximum aggregation) in the extract's presence and absence. Concerning the extract's anti-inflammatory properties, peripheral blood mononuclear cells from healthy volunteers were pre-incubated with different extract concentrations, which were tested for their effect on cell viability, for 1 h and then stimulated with LPS for 4 h. Secretion of IL-1β and TNF-a was measured and normalized with the total cell protein. Phenolic compounds were calculated at 8.79 ± 1.17 mg gallic acid per g of GP. The most abundant ones were catechin, epicatechin and quercetin at 202.9 ± 6.9, 84.8 ± 1.5 and 83.7 ± 3.5μg per g of GP respectively. Out of the 18 fatty acids detected, the most abundant ones were palmitic, oleic, linoleic, and linolenic acid at 28.7 ± 0.1, 11.4 ± 0.01, 32.5 ± 0.07, 12.7 ± 0.005 g per 100 g of fat. The extract's IC50 was calculated at 162.1 ± 66.9, 181.2 ± 82.3 and 156.3 ± 97.5μg against PAF, ADP and TRAP, respectively. The EC50 values in the presence of 150μg extract were increased (lower platelet aggregation sensitivity) approximately at 100%, 45% and 13% against PAF, ADP and TRAP respectively, compared to EC50 values in the absence of extract. The presence of 500 and 1000μg/mL of extract reduced LPS-induced TNF-a secretion at approximately 38.2% (p = 0.04) and 6.0% (p < 0.000), respectively. Potent anti-platelet and anti-inflammatory properties are combined in a grape pomace extract. The use of its bioactive micro-constituents is likely to lead to the production of functional foods with cardioprotective properties.

scholarly journals Improvement of the probiotic effect of micro-organisms by their combination with maltodextrins, fructo-oligosaccharides and polyunsaturated fatty acids

2002 ◽  
Vol 88 (S1) ◽  
pp. S95-S99 ◽  
Author(s):  
A. Bomba ◽  
R. Nemcová ◽  
S. Gancarcíková ◽  
R. Herich ◽  
P. Guba ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Lipids ◽  
Control Group ◽  
Jejunal Mucosa ◽  
Gastrointestinal Microbiota ◽  
Weanling Piglets ◽  
Micro Organisms ◽  
Hydrolysis Of ◽  
Gnotobiotic Piglets

Probiotics could represent an effective alternative to the use of synthetic substances in nutrition and medicine. The data concerning the efficacy of probiotics are often contradictory. This paper focuses on the enhancement of the efficacy of probiotics by their combination with synergistically acting components of natural origin. Maltodextrins can be obtained by enzymatic hydrolysis of starch and are suitable for consumption. Administration ofLactobacillus paracaseitogether with maltodextrin decreased the number ofEscherichia colicolonising the jejunal mucosa of gnotobiotic piglets by 1 logarithm compared to the control group. Fructo-oligosaccharides (FOS) are naturally occurring oligosaccharides, mainly of plant origin.L. paracaseiadministered in combination with FOS significantly increased counts ofLactobacillusspp.,Bifidobacteriumspp., total anaerobes and total aerobes compared to the control group as well as theL. paracaseigroup. It also significantly decreasedClostridiumandEnterobacteriumcounts in the faeces of the weanling piglets compared with the control group. Dietary lipids influence the gastrointestinal microbiota and specifically the population of lactic acid bacteria. In gnotobiotic piglets the oral administration of an oil containing polyunsaturated fatty acids (PUFA) significantly increased the number ofL. paracaseiadhering to jejunal mucosa compared to the control group. Our results showed that maltodextrin KMS X-70 and PUFA can be used to enhance the effect of probiotic micro-organisms in the small intestine, and similarly FOS enhance the effect of probiotic micro-organisms in the large intestine.

scholarly journals Impact of enriching larval brine shrimp (Artemia sp.) with a supplement containing polyunsaturated fatty acids on their growth and mortality

2015 ◽  
Vol 23 (3) ◽  
pp. 149-154 ◽  
Author(s):  
Maja Prusińska ◽  
Olga Kushniry ◽  
Oleksii Khudyi ◽  
Lidiia Khuda ◽  
Ryszard Kolman
Keyword(s):  
Fatty Acids ◽  
Single Dose ◽  
Polyunsaturated Fatty Acids ◽  
Proximate Composition ◽  
Brine Shrimp ◽  
Control Group ◽  
Time Intervals ◽  
Fish Food ◽  
Low Level ◽  
The Impact

Abstract The aim of the study was to determine the impact the commercial supplement S.presso (INVE Aquaculture, Belgium), a source of polyunsaturated fatty acids to enrich the proximate composition of brine shrimp (Artemia sp.), had on their growth and mortality. Four different enrichment protocols were investigated: the supplement was given in one or two doses at various time intervals. The results indicate that while S.presso increased nauplius mortality slightly, administering the appropriate dose reduced losses to a very low level (from 12.5% with a single dose to 8.6% with the recommended dose divided into to equal parts). Additionally, it was confirmed that the supplement S.presso increased brine shrimp growth slightly in comparison to that of the control group, but the differences were statistically insignificant. The results permit concluding that S.presso is suitable for use as a source of polyunsaturated fatty acids for brine shrimp enrichment with the intent of using them as fish food.

scholarly journals Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals

2018 ◽  
Vol 43 (10) ◽  
pp. 988-995 ◽  
Author(s):  
Ana Stupin ◽  
Lidija Rasic ◽  
Anita Matic ◽  
Marko Stupin ◽  
Zlata Kralik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Serum Lipid ◽  
Serum Lipid Profile ◽  
Control Group ◽  
Omega 3 ◽  
Healthy Individuals ◽  
Microvascular Reactivity ◽  
Significant Difference

The beneficial effect of omega-3 polyunsaturated fatty acids (PUFA) supplementation on the cardiovascular (CV) system is well supported in CV patients; however, the effect of the consumption of omega-3 PUFA-enriched functional food in healthy individuals is still not fully elucidated. This study aimed to determine the effect of the consumption of omega-3 PUFA-enriched hen eggs on the microvascular reactivity (primary outcome), blood pressure (BP), and serum lipid profile in young healthy individuals. The control group (N = 16) ate 3 ordinary hen eggs (277 mg of omega-3 PUFAs/day), and the OMEGA-3 group (N = 20) ate 3 omega-3 PUFA-enriched eggs containing 259 mg of omega-3 PUFAs/egg daily (α-linolenic acid (ALA), 167 mg/egg; eicosapentaenoic acid (EPA), 7 mg/egg; docosahexaenoic acid (DHA), 84 mg/egg) for 3 weeks (777 mg of omega-3 PUFA/day). Postocclusive reactive hyperemia (PORH) in skin microcirculation assessed by laser Doppler flowmetry, serum lipid profile, fasting blood glucose, high-sensitivity C-reactive protein (hsCRP), and arterial BP were measured in all subjects before and after the protocol. PORH was significantly enhanced, and triglycerides, hsCRP, and BP were significantly decreased in the OMEGA-3 group compared with baseline measurements, whereas there was no significant difference in the control group after the protocol when compared with baseline. To the best of our knowledge, this is the first study to demonstrate that consumption of a mixture of omega-3 PUFA (ALA + EPA + DHA), provided via enriched hen eggs, elicits changes in the microvascular reactivity, BP, and triglyceride level in healthy subjects that are associated with CV benefits, thus suggesting that daily consumption of omega-3 PUFA-enriched eggs in healthy individuals may potentially contribute to CV risk factor attenuation and disease prevention.

scholarly journals Studying the effects of fish oil infusion to prevent atrial fibrillation after cardiac surgery: data from implantable continuous cardiac monitor

2015 ◽  
Vol 18 (3) ◽  
pp. 12
Author(s):  
S. M. Yefremov ◽  
Ye. A. Pokushalov ◽  
A. B. Romanov ◽  
A. M. Chernyavskiy ◽  
A. N. Shilova ◽  
...  
Keyword(s):  
Atrial Fibrillation ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Postoperative Atrial Fibrillation ◽  
Controlled Study ◽  
Control Group ◽  
Study Group ◽  
Omega 3 ◽  
Cardiac Monitor

The study was aimed at testing the hypothesis that perioperative infusion of omega-3 polyunsaturated fatty acids would reduce the incidence of postoperative atrial fibrillation in CAD patients operated under CPB. The authors carried out a prospective, randomised, double-blind, placebo-controlled study. 39 CAD patients who had undergone surgery under cardiopulmonary bypass were randomized into 2 groups. 18 patients were infused with omega-3 polyunsaturated fatty acids (Omegaven, Fresenius Kabi, Germany) starting with 200 mg/kg/day before anaesthesia induction for 24 hours followed by 100 mg/kg/day from second to seventh day postoperatively. 21 patients received an equivalent dose of placebo (Intralipid, Fresenius Kabi, Germany). The primary endpoint was freedom from atrial fibrillation at 2-year follow-up. A Reveal cardiac monitor was implanted subcutaneously in all patients. Data from cardiac monitor was collected on the 10th day and at 3, 6, 12 and 24 months postoperatively. Postoperative atrial fibrillation developed in 4 (19%) patients in the control group and in 5 (27.8%) patients in the study group at 10-day follow-up (p = 0.88). At 2-year follow-up, 5 (27.8%) patients in the control group and 6 (35.3%) patients in the study group had atrial fibrillation (p = 0.9). The results of our research do not confirm the efficiency of perioperative infusion of omega-3 polyun-saturated fatty acids to prevent the occurrence of atrial fibrillation.

scholarly journals EVALUATION OF NEUROLOGICAL DEFICIENCY IN RATS WITH CEREBRAL ISCHEMIA AND ADMINISTRATION OMEGA-3 POLYUNSATURATED FATTY ACIDS

2021 ◽  
pp. e529
Author(s):  
Lizaveta Bon ◽  
Nataliya Ye. Maksimovich
Keyword(s):  
Fatty Acids ◽  
Cerebral Ischemia ◽  
Muscle Strength ◽  
Polyunsaturated Fatty Acids ◽  
Open Field ◽  
Neurological Deficit ◽  
Neurological Deficits ◽  
Control Group ◽  
Omega 3 ◽  
Compensatory Mechanisms

Objectives. It  was to assess the degree of neurological deficit in rats with cerebral ischemia and administration of omega-3 polyunsaturated fatty acids. Methods. The experiments were carried out on 42 male outbred white rats weighing 260 ± 20 g. Modeling of cerebral ischemia was carried out under conditions of intravenous thiopental anesthesia (40-50 mg / kg). The studies used models of subtotal, partial and stepwise subtotal cerebral ischemia. The table shows the experimental groups and the number of animals in them. Subtotal cerebral ischemia (SCI) was modeled by simultaneous ligation of both common carotid arteries (CCA). Partial cerebral ischemia (PCI) was modeled by ligating one CCA on the right. Stepwise subtotal CI (SSCI) was performed by sequential ligation of both CCA with an interval of 1 day (subgroup 1), 3 days (subgroup 2), or 7 days (subgroup 3). To study the effects of omega-3 polyunsaturated fatty acids (ω-3 PUFA), animals with CI were injected intragastrically with the drug "Omegamed" (SCI+ω-3 PUFA) at a dose of 5 g / kg body weight for a week. The control group consisted of sham-operated rats of the same sex and weight. Neurological deficits were assessed in the "muscle strength", "swimming test" and "open field" tests after 5-6 hours of the ischemic period. Results. With a stepwise bilateral ligation of both common carotid arteries with an interval of 1 day, neurological disorders were most pronounced, which indicates an aggravation of neurological deficit with a reduction in the time between CCA dressings. In rats with SCI, the changes were more pronounced than with PCI, but less than with SCI. The least pronounced changes were noted in the 3rd subgroup (the interval between CCA dressings was 7 days). Studies have shown the dependence of the severity of brain damage in SSCI on the interval between the cessation of blood flow in both CCA. At a 7-day interval between CCA dressings, compensatory mechanisms were activated, which prevented the development of morphological changes and neurological deficits. When CCA was ligated with an interval of 1 day, the degree of neurological deficit was maximal, which indicates insufficient implementation of compensatory mechanisms. Compared with the control group, the rats of the "SCI+ω3-PUFA" group retained neurological deficit, the muscle strength indicator was 86% less (p<0.05), the swimming duration - by 63% (p<0.05), the number of crossed squares - by 55% (p<0.05), the number of washes - by 62% (p<0.05), the number of racks - by 62.5% (p<0.05) and the number of bowel movements - by 60% (p<0.05). However, in comparison with the SCI group, the neurological deficit was less pronounced. There was an increase in muscle strength by 67% (p<0.05), swimming duration by 37.5% (p<0.05) and the number of squares crossed in the open field test by 31% (p<0.05), which indicates the presence of a corrective action in the ω3-PUFA preparation. Conclusion. The introduction of the preparation of ω-3 polyunsaturated fatty acids has a corrective effect in conditions of subtotal cerebral ischemia, contributing to a lesser severity of manifestations of neurological deficit (an increase in muscle strength, duration of swimming and the number of squares crossed in the open field test).   Key words: cerebral ischemia, rats, neurological deficiency, omega-3 polyunsaturated fatty acids.

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